With rubber spatula, gently fold in the dry starch mixture about 1/4 at a time, folding just until the mixture is blended. Pour batter into ungreased 9-inch tube pan (or 8×4 loaf pan) and cut through with spatula to break any air bubbles. Gently smooth top of batter with spatula.

Bake at 375 degrees for 35 minutes or until top springs back when lightly touched. Cool on a cooling rack inverted, so cake won’t collapse. Completely cool cake before removing from pan. Run a knife around pan edge, if needed, to loosen cake.

This is so wonderful!! I wasn’t sure if I was going to be able to make the usual angel food cake with strawberries for Father’s Day now that my hubby is gluten free. Thank you so much. I’m glad you stopped by my blog. : )One quick question — what is baker’s sugar? Is it the same has regular sugar or powdered sugar?